Bohemian San Francisco

We asked Chef Victor Hertzler what he considered his best recipe and his answer was characteristic of him. "I shall give you Sole Edward VII. If this is not satisfactory I can give you a meat, or a salad or a soup recipe." We considered it satisfactory, and here it is: Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper. Make the following mixture and spread over each fillet of sole: SOLE Take one-half pound of sweet butter, three EDWARD VII ounces of chopped salted almonds, onefourth pound of chopped fresh mushrooms, a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg. Add to the pan one-half glassful of white wine and put in the oven for twenty minutes. "When done serve in the pan by placing it on a platter, with a napkin under it. Hertzler has another recipe which he prizes greatly and which he calls "Celery Victor," and this is the recipe which he gave us: CELERY Take six stalks of celery well washed. VICTOR Make a stock of one soup hen or chicken bones, and five pounds of veal bones in the usual manner, with carrots, onions, parsley, bay leaves, salt and pepper. Place the celery in a vessel and strain the broth over it. Boil until soft and let cool off in its own broth. When cold press the broth out of the celery with the hand, gently, and place on a plafe. Season with salt, fresh ground black pepper, chervil, and one-quarter white wine vinegar with tarragon to three-quarters of best olive oil. Streets centering around Powell from Market up to Geary, may well be termed the "Great White Way" of San Francisco, if New York will permit the plagiarism. Here are congre- AMID gated the most noted of the lively BRIGHT restaurants of the present day San LIGHTS Francisco. Here the streets are ablaze with light at night, and thronged with people, for here is the restaurant and theatre district proper of the city. Among the restaurants deserving of special mention in this district are the two Solaris. When Solari opened his restaurant at 354 Geary street, where he continues to attract good livers by the excellence of his cooking, he at once achieved fame which has never waned. It so happened that there were two brothers, and as sometimes occurs brothers disagreed with the result that Fred Solari withdrew and opened a restaurant at Geary and Mason, just a short distance from the original place. Evidently the recipe for what is considered best in both of the Solari restaurants came from common ownership, for each of these places gave in response to a request for its best recipe, the following: Cut a chicken in eight pieces and drop CHICKEN them into some cold milk, seasoning with COUNTRY salt. After soaking for a few minutes dry STYLE the chicken in flour and lay in a frying pan in good butter. Place in the oven and let them cook slowly, turning them occasionally until they are nice and brown on all sides, when remove them. In the gravy put a tumblerful of cream and a pinch of paprika, mix well and let it cook for ten minutes, until it gets thick, then strain and pour over the chicken and serve. The following "don'ts" are added to the recipe: Don't use frozen poultry. Don't substitute corn starch and milk for cream.